Description
This easy 30-minute homemade chicken noodle soup is a comforting and flavorful classic made with tender chicken, fresh vegetables, and wide egg noodles simmered in a savory low-sodium chicken broth. Perfect for a quick lunch or dinner, it combines simple ingredients to create a warm and satisfying meal that's great for any day of the year.
Ingredients
Scale
Vegetables
- 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
- 1 cup celery, sliced thin (about 2 stalks)
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 2 garlic cloves, minced
Soup Base
- 2 tablespoons olive oil
- 64 ounces 8 cups low-sodium chicken broth (plus more if desired)
- 2 bay leaves
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon pepper, or to taste
- salt, to taste
- black pepper, to taste
Main Ingredients
- 12 ounces wide egg noodles (or your favorite noodles or pasta)
- 2 cups shredded cooked chicken (rotisserie chicken recommended)
- 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Heat oil and sauté vegetables. To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat until warm. Add the sliced carrots, celery, and diced onion, then sauté for about 7 minutes, stirring intermittently, until the vegetables begin to soften.
- Add garlic. Add the minced garlic to the pot and sauté for another 1 to 2 minutes until fragrant.
- Add broth and seasonings and simmer. Pour in the low-sodium chicken broth, then add the bay leaves, thyme, oregano, and pepper. Bring the mixture to a boil, and then reduce heat to allow a gentle boil for about 5 minutes until the vegetables are fork-tender. Add additional broth if you prefer a brothier soup.
- Cook noodles. Add the wide egg noodles to the boiling soup and cook for about 10 minutes until the noodles are soft and cooked through. If the liquid level becomes too low, add a cup or two of water as needed.
- Add chicken and final seasonings. Stir in the shredded cooked chicken, chopped parsley, and optional lemon juice. Boil for 1 to 2 minutes until the chicken is warmed through. Taste the soup and adjust salt, pepper, and herbs as needed. Remove the bay leaves before serving.
Notes
- Storage: Store soup airtight in the refrigerator for 5 to 7 days or freeze in airtight containers for up to 4 months.
- Reheat gently in the microwave or on the stovetop, adding broth or water as the noodles absorb liquid over time.
- You can substitute rotisserie chicken with leftover cooked chicken or cook fresh chicken breast or thighs for the soup.
- For a gluten-free version, use gluten-free noodles instead of egg noodles.
- Adjust salt carefully depending on the saltiness of your chicken broth and chicken.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg
